Tomorrow we are having a Dill Pickle Roast for dinner. This is done in the crockpot. This can be done as sandwiches or just eaten. I will probably decide on the fly what we're going to do. On the side we're having Garlicky Fried Vegetables. They're not really fried though, they're baked. You could mix and match whatever veggies you like. Then I'm also making Mashed Turnips. Now I know many of you are probably thinking, turnips, but give it a try.
Dill Pickle Roast
Erika (erikamerica)
1 3-4lb chuck roast
1 jar (16 oz) sliced dill pickles, with juice
few cloves garlic, crushed (or not)
1/4-1/2c chili sauce (or not)
Put roast in crockpot, pour remaining ingredients on top (I put a few pickle slices on top of the roast). Cook on low 7-9hrs. Shred for sandwiches or just enjoy as pot roast.
Erika’s notes: I just usually put the roast in the crockpot, pour the pickles over, and let it go. No fuss. No muss! I have no idea where the recipe came from as I got it from my mom :)
Garlicky "Fried" Vegetables
Amy - amylz Southern Living, JULY 2005
Makes 6 servings
1 small green tomato, cut into 1/4-inch-thick slices
1/8 teaspoon salt
1 small zucchini, cut into 1/4-inch-thick slices
1/2 (8-ounce) container button mushrooms, stems removed
1/2 pound whole okra
1 medium-size red bell pepper, cut into strips
1 large garlic clove, minced
2 teaspoons Creole seasoning
1/4 cup cornstarch, sifted
3 cups panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
6 large egg whites
Vegetable cooking spray
Horseradish Sauce
Place tomato slices on paper towels; sprinkle with 1/8 teaspoon salt, and let stand 5 minutes. Place tomatoes, zucchini, and next 4 ingredients in a large bowl. Sprinkle evenly with Creole seasoning and cornstarch; shake to remove excess. Combine breadcrumbs, 1/4 teaspoon salt, and pepper in a shallow bowl. Whisk 3 egg whites in a small bowl until frothy. Dip half of vegetables in egg whites, draining excess. Dredge vegetables, in batches, in breadcrumb mixture. Repeat procedure with remaining egg whites, vegetables, and breadcrumb mixture. Arrange vegetables on wire racks coated with cooking spray; place racks on aluminum foil-lined pans. (Do not overlap vegetables.) Bake at 400 for 30 to 35 minutes or until golden brown. Serve immediately with Horseradish Sauce.
Gluten-Free Mashed Turnips
Amy - amylz
About.com
1 pound fresh turnips
1 tbsp sour cream
2 tbsp butter or margarine
pinch pepper, to taste
minced fresh parsley, to taste
Peel turnips. Cut into thin strips and boil for 9 minutes. Drain. Add other ingredients. Mash this mixture while turnips are still warm.
3 comments:
Gluten free mashed Turnips - These were ok. I liked the flavor ok but I couldn't get a silky texture so it made it kind of weird. I couldn't get past that. I think if you're looking for a new way to do turnips, this wasn't bad though.
Garlicky "Fried" Vegetables - These are AWESOME! I am in love with this recipe. I skipped the okra and I didn't bother putting them on a rack either. These are so crispy and good. I will never fry a vegetable again. This was better than anything I've had fried. I'm not a fan of cooked peppers and they were so good. The mushrooms were good oh and the green tomatoes were fantastic! I didn't do the part at the start where you let the tomatoes sit in salt and they turned out fine. I am going to for sure make these again! Also, I only needed the 3 egg white but I didn't need most of the panko. My 6 year old who hates everything ate a pepper, a zucchini and a tomato without a single complaint. He said they tasted like croutons (the one thing he dosn't hate).
Dill Pickle Roast - We loved this! I am definitely going to make this again and again. I didn't bother with the chili sauce as Erika suggested. I just dumped the juice and the pickles on top of the roast along with the garlic. I shredded this and we ate it on kaiser rolls. There is nothing super spectacular about this, it's just really simple and good. I love it!
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